Polenta Quiche

Name: Polenta Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6
Ingredients: Whole grain cornmeal for instant polenta 1 ½ cup; Water 3 &frac18; cups; Coarse salt to taste; Extra virgin olive oil approximately 2.8 tbsp; Chard 4.2 oz; Champignon mushrooms 4.5 oz; Fresh liquid cream 1 cup; Eggs (medium) 3; Parmigiano Reggiano PDO cheese (to grate) 1.8 oz

it de fr es br

341

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 341
Carbohydrates g 27.6
of which sugars g 3
Protein g 11.1
Fats g 20.7
of which saturated fat g 8.35
Fiber g 1.6
Cholesterol mg 137
Sodium mg 339

Difficulty: Very easy
Prep time: 20 min
Cook time: 55 min
Serving: 6

PRESENTATION

Polenta quiche—honestly, it is like the best of both worlds—brings together two amazing food traditions into one cozy, flavorful dish. You get that classic French quiche vibe—creamy, rich—and then swap out the pastry crust for rustic Italian polenta made from whole grain cornmeal. That golden polenta base? Super hearty and more tender than you'd expect. Plus, it’s naturally gluten-free, which is a win for anyone avoiding wheat. Really, folks in the Italian countryside have been loving polenta forever, and this dish is a fun twist that shows how something so simple can become something really, really special. The filling? All about fresh, genuine stuff like eggs, cheese and veggies—making it a solid vegetarian quiche that feels both homey and a tad fancy. Each slice holds together beautifully, with the moist filling balancing out the crispy edge of the polenta crust—so you get the best of both worlds with every bite.

Whether it's a chilly day or brunch time, nothing beats a warm polenta quiche on the table. For sure. It’s one of those dishes that works for all kinds of gatherings, from holiday buffets to Sunday lunch with friends. And folks from regions like Lombardy and Veneto? They'd definitely recognize the spirit of this dish, since polenta shows up in all sorts of recipes there—usually more basic, but here it’s dressed up with a French touch. This makes for a healthy quiche recipe that doesn’t skimp on taste or comfort. Some even go for polenta-based appetizers or snacks at parties—keeps things interesting. The beauty of this polenta crust quiche is how easy it is to mix and match fillings, depending on what you’ve got—so every version feels fresh. The tangy cheese, the sweet notes from roasted veggies, and the way it all sets up in the pan make this a go-to when you want something special but simple. You end up with a savory polenta tart that stands out—whether you’re feeding a crowd or just yourself. Pretty much a winner.

INGREDIENTS

341

Calories per serving

Ingredients for a 10-inch diameter pan: Whole grain cornmeal for instant polenta 1 ½ cup (185 g); Water 3 ⅛ cups (750 g); Coarse salt to taste; Extra virgin olive oil 2.8 tbsp (40 g) - approximately

For the filling: Chard 4.2 oz (120 g); Champignon mushrooms 4.5 oz (130 g); Fresh liquid cream 1 cup (250 g); Eggs 3 - (medium); Parmigiano Reggiano PDO cheese 1.8 oz (50 g) - (to grate)

Preparation

How to prepare Polenta Quiche

To prepare the polenta quiche, start with the preparation of the base, namely the polenta: put a pot with water on the stove 1, and when it reaches a boil, salt and add about 2 tbsp of oil 2. Then drizzle in the polenta while stirring with a whisk 3

Lower the heat and cook the polenta over a slow flame for about 8 minutes, stirring with a whisk or a wooden spoon 4. When the polenta is cooked 5, oil a 10-inch diameter pan with about 2 tsp of oil 6, spreading the oil well over the entire surface with the help of a brush or paper towel

and pour the polenta into it 7, spreading it on the bottom and sides using a spatula or spoon to compact it well (8-9).

Once you have arranged the polenta 10, let it cool first at room temperature and then in the fridge for about 15 minutes, or until it sets. Meanwhile, move on to preparing the filling: wash the chard and remove the toughest part of the stems 11, then place them in a pan where you have added about 4 tsp of oil 12.

Cover the pan with a lid 13 and let it cook for a few minutes: the chard should just be wilted. Once they are ready 14, transfer them to a plate and set them aside for a moment. Now move on to the champignon mushrooms: clean them with a dry cloth to remove the dirt, then cut the more earthy end of the stem 15

then slice them about a quarter-inch thick. Pour about 2 tsp of oil into a pan and add the mushrooms 17, which should cook for a maximum of 2-3 minutes 18. When the mushrooms are cooked, set them aside on a plate.

In a bowl, beat the eggs with a whisk 19 and, still mixing with a whisk, add the fresh liquid cream 20 and grated Parmigiano cheese 21.

Add a pinch of salt and pepper to taste 22. At this point, take the pan with the polenta and pour in the mixture of fresh cream and eggs 23, carefully filling the polenta base 24.

Place the chard overlapping and crossing them, as if to create a lattice pattern 25, then place the mushrooms in the empty spaces between the chard leaves 26. Bake in a preheated static oven at 356°F for about 40 minutes, and once baked, serve: your polenta quiche is ready to be enjoyed 27!

Storage

It is recommended to consume the polenta quiche hot, just out of the oven. If there is any left over, it can be stored for 2-3 days in the refrigerator, on a plate well covered with plastic wrap. Alternatively, you can freeze the cooked quiche, whole or already portioned, and reheat it in the oven as needed.

Advice

You can speed up the preparation time by making the polenta base the day before: once you have arranged it in the pan, you can cover it with plastic wrap and store it in the refrigerator. You can also vary the composition of the filling, using another type of mushrooms, spinach instead of chard, or adding your favorite ingredients.

For the translation of some texts, artificial intelligence tools may have been used.